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Harvest Pumpkin Soup -- The Perfect Fall Comfort Food

Harvest Pumpkin Soup -- The Perfect Fall Comfort Food

Fall has settled in. The air is crisp and cool here in Minnesota. This is my favorite time of year. I love watching the leaves change from bright green to shades of red, orange and gold. Pulling out my sweatshirts and jean jacket feel almost like a ritual. Autumn is all about taking brisk walks, raking leaves, wrapping up in cozy blankets and, of course, making and eating wonderful food.

With the change in the season comes a craving for warm foods made with fall fruits and vegetables like squash, apples and pumpkin. Fall also brings on my craving for soup. Nothing is more satisfying or provides more comfort than a bowl of great soup. When I saw the recipe for Harvest Pumpkin Soup, I thought – the perfect marriage. Two of my fall favorites all in one great recipe! And, this soup is a snap to make and is ready in about a half hour.

The only real “prep” for this recipe is chopping some onions and garlic. Because the recipe goes together so quickly, I pull out all the ingredients and do the prep right at the start.

Pumpkin Soup Ingredients

Then I am ready to go. Melt the butter in a 3-quart saucepan until it sizzles. I love the sound of sizzling butter. And you can’t beat the aroma.

Melting Butter

Add the onion, garlic, salt, pepper and chili powder.

Adding Onion and Garlic

Let it all cook for about 3 to 5 minutes until the onion is nice and soft.

Cooked Onions

Add the broth and continue cooking, stirring occasionally, until the mixture comes to a boil. Reduce the heat to low and let it cook for 10 minutes. Give the mixture a stir a few times while it cooks.

Adding Broth

Stir in the pumpkin. The recipe calls for a 15-ounce can of pumpkin. If you have cooked fresh pumpkin, use 1 3/4 cups.

Adding Pumpkin

A wire whisk will help mix in the pumpkin. Cook for 5 more minutes.

Whisking Pumpkin Ingredients

Carefully stir in the whipping cream. The whisk is helpful here, too. Continue cooking 5 more minutes.

Adding Cream

Remove the pan from the heat and very carefully transfer the soup to the bowl of a food processor, which is fitted with the metal blade. I've owned a food processor for only a couple of years, and have fallen in love with this appliance. It gets things done so quickly. Cover and process until smooth.

Food Processor with Pumpkin

Return the soup to the saucepan, and cook over low heat until heated through.

Heating Soup in Pan

Viola! Harvest Pumpkin Soup – ready to enjoy. Serve warm with a garnish of chopped fresh sage leaves.

What are your favorite fall foods? Come back and rate and review this recipe so I know what you thought of this recipe!


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